Nutrients, Calories, Benefits of Chestnut European Peeled, Raw

Джелеби: A Delicious Eastern European Dessert | Nutrition, Recipe, and Health Benefits

What is Джелеби?

Джелеби is a traditional Eastern European dessert that is popular in countries like Bulgaria, Romania, and Serbia. It is a sweet treat that is often enjoyed during special occasions and celebrations.

Ingredients for Джелеби

The main ingredients used to make Джелеби include:

• Flour
• Yogurt
• Sugar
• Water
• Yeast
• Oil for frying

These simple ingredients come together to create a delicious and indulgent dessert.

How to Make Джелеби

Making Джелеби requires a few steps, but the end result is definitely worth it. Here is a step-by-step guide:

1. In a bowl, mix together the flour, yogurt, sugar, and yeast. Let the mixture sit for about 30 minutes to allow the yeast to activate.
2. Heat oil in a deep frying pan or pot.
3. Transfer the batter into a piping bag or a squeeze bottle with a small opening.
4. Pipe the batter into the hot oil in a circular motion, creating a spiral shape. Fry until golden brown on both sides.
5. Remove the Джелеби from the oil and drain on a paper towel to remove excess oil.
6. Serve the Джелеби warm, sprinkled with powdered sugar or drizzled with honey.

Enjoy this sweet and crispy dessert with a cup of tea or coffee.

Health Benefits of Джелеби

While Джелеби is undeniably delicious, it is important to enjoy it in moderation as part of a balanced diet. Here are some health benefits of Джелеби:

• Source of energy: Джелеби contains carbohydrates from the flour and sugar, providing a quick source of energy.
• Rich in nutrients: The yogurt used in Джелеби adds a dose of calcium, protein, and probiotics to the dessert.
• Mood booster: Indulging in a sweet treat like Джелеби can boost your mood and make you feel happier.

However, it is important to note that Джелеби is a high-calorie dessert due to the frying process and the added sugar. It is best enjoyed as an occasional treat rather than a daily indulgence.

катми: A Delicious and Nutritious Eastern European Dish

What is катми?

катми is a traditional dish originating from Eastern Europe, particularly popular in countries like Russia, Ukraine, and Belarus. It is a hearty and nutritious meal that is often enjoyed during the cold winter months. катми is a type of soup or stew that typically includes a variety of vegetables, meat, and grains.

The Nutritional Benefits of катми

катми is not only delicious but also packed with essential nutrients. It is a great source of vitamins and minerals, including vitamin C, vitamin A, potassium, and iron. The combination of vegetables, meat, and grains provides a balanced mix of macronutrients, making катми a filling and satisfying meal.

How to Make катми

There are many variations of катми, but the basic recipe involves simmering a mixture of vegetables, meat, and grains in a flavorful broth. Here is a simple recipe to get you started:

1. Heat olive oil in a large pot and sauté diced onions and garlic until fragrant.
2. Add diced carrots, potatoes, and cabbage to the pot and cook for a few minutes.
3. Season with salt, pepper, and your choice of herbs and spices.
4. Add diced beef or chicken to the pot and cook until browned.
5. Pour in enough broth or water to cover the ingredients and bring to a boil.
6. Reduce heat and simmer for about 1 hour, or until the vegetables and meat are tender.
7. Serve hot and enjoy!

Other Variations and Tips

While the basic катми recipe is delicious on its own, you can also customize it to suit your taste preferences. Some popular variations include adding mushrooms, beans, or barley to the mix. You can also experiment with different herbs and spices to enhance the flavor.

When serving катми, it is common to garnish it with fresh herbs, such as dill or parsley, and a dollop of sour cream. This adds a refreshing touch and balances out the richness of the stew.

In Conclusion

катми is a nutritious and comforting dish that is perfect for cold winter days. Its combination of vegetables, meat, and grains provides a well-rounded meal that is both satisfying and delicious. Give катми a try and experience the flavors of Eastern Europe!

Interesting New Year's Culinary Traditions Of European Countries (with Recipes!)

You can talk about New Year's traditions for a long time. Green Christmas trees, colorful garlands, Santa Claus and Santa Claus - all this reminds us of the approach of one of the most important holidays of the year. But do not forget that there are also culinary New Year traditions, for example, in Russia it is customary to cook Russian salad, vinaigrette, sandwiches with sprats. And what about other European countries? Let's find out!

1 Spain: grapes for good luck

The Spaniards have an interesting tradition, which consists in eating 12 grapes on New Year's Eve. They believe that this will definitely bring good luck next year. But besides this, they also adhere to the rule of preparing dishes from this berry, and one of the most popular recipes is brandy grape pie.

Grape pie with cognac

Ingredients:

puff pastry - 300 g; seedless grapes - 350 g; sugar - 100 g; cognac - 50 ml; almonds - 100 g; butter - 100 g; powdered sugar for decoration.

Pour sugar into the pan, add a couple of tablespoons of water, heat over low heat, stirring until it completely melts. When small bubbles appear, add butter, mix well. We send the grapes cut into two parts into the pan, pour in the cognac and caramelize the berries until golden brown.

We divide the finished puff pastry into two parts, roll it out, put one part in a pie dish greased with butter, set aside the second part for now. Evenly distribute the filling on the dough, sprinkle with chopped almonds, cover with a second layer of dough. We make a couple of cuts. It is not necessary to grease the cake with yolk, we send it to the oven preheated to 220 degrees for 30-40 minutes. After we take out the finished dish, grease the top layer of dough with butter and decorate with powdered sugar.

2. Italy: symbols of wealth and fertility

An integral part of the winter holiday table of Italians are lentils and fish (always with caviar). Everyone who tastes these products on New Year's Eve will not know material troubles next year. Is it so? It's hard to say, but the dish is worthy of attention.

Perch stuffed with caviar and herbs, with a side dish of stewed lentils

Ingredients:

perch with caviar; spinach - 100 g; cilantro - a bunch; lemon; vegetable oil - 100 ml (if you want, 50 ml of them is avocado oil); shallots - 100 g; lentils - 250-300 g; tomatoes in their own juice - 150 g; garlic - 3-4 cloves; salt, pepper - to taste.

We wash the perch, clean it from scales, take out and lay the eggs, remove the insides and gills. We make cuts on the fish, pour it with lemon juice, 50 ml of oil (avocado oil, if any), sprinkle with chopped cilantro, wrap in cling film and marinate for 30 minutes in the refrigerator.

In parallel, boil the lentils until half cooked.

We wash the perch caviar, cut it into small pieces and fry in a pan until golden brown in vegetable oil, with spinach and shallots cut into rings, season to taste with salt and pepper.

Put the tomatoes in their own juice in a deep saucepan, chop with a spatula and bring to a boil over low heat. When the tomatoes boil, add chopped garlic, salt, pepper and half-cooked lentils, simmer the side dish over low heat for about 30 minutes.

We wash the pickled fish and stuff it with fried caviar and onions. We fix the edges with toothpicks or a culinary stapler, put them in foil and send them to the oven preheated to 220 degrees for 25-30 minutes. When the fish is cooked, put it on lettuce leaves, decorate with herbs and stewed lentils.

3. Finland: taking care of yourself and loved ones

The Finns have a wonderful tradition of making oatmeal cookies for Christmas and handing them out to friends, neighbors, passers-by. This is how they express concern and believe that everything we give is returned three times.

The inhabitants of this country also do not forget about themselves: every Christmas, the Finns cook a sweet oatmeal casserole for dessert.

Oatmeal casserole with blueberries, lingonberries and pumpkin

Ingredients:

oatmeal - 300-350 g; blueberries - 100 g; lingonberries - 100 g; pumpkin - 150 g; milk - 200 ml; berry syrup - 70 ml; sugar - 50 g; butter - 50 g; boiling water - 100 ml; salt - 1/2 tsp.

Pour boiling water over the oatmeal, let it brew for about 20 minutes. We cut the peeled pumpkin into medium cubes, mix with berries and pour in berry syrup.

Grease a baking sheet with butter, put oatmeal mixed with sugar and salt on the bottom, distribute pumpkin and berries on top. Fill the casserole with milk, cover with foil and send to the oven preheated to 200 degrees for 30 minutes. If desired, you can decorate the casserole with cinnamon or fresh berries before serving.

4. Czech Republic: lucky carp with mystical stuffing

On Christmas Eve, Czechs cook carp, as they believe that the scales of this fish are happy. After cleaning the fish, the scales are dried and placed under a glass right on the festive table. As for the mystical filling, it is not mystical at all. These are ordinary apples or walnuts, on which you can guess!

Carp stuffed with apples and walnuts with wine sauce

Ingredients:

carp; green apples - 2 pcs.; walnuts - 100 g; dill - a bunch; red table wine - 250-300 ml; bell pepper; starch - 1 tsp; black peppercorns - 10 g; cumin - 1/2 tsp; salt, pepper - to taste.

We cut the carp, cut off the fins, remove the insides, scales and wash. Pour the fish with 100 ml of wine, add chopped dill, salt, ground black pepper and marinate in the refrigerator for an hour.

Cut the apples into cubes, mix with chopped walnuts, set aside.

While the fish is marinating, prepare the wine sauce. Pour red wine into a saucepan, add black peppercorns, bring it to a boil over low heat. In parallel, fry finely chopped bell pepper in a pan, season it with salt and pepper. When the wine boils, add cumin and starch to it, cook for about 3-5 more minutes. We filter the sauce, and again put it on a slow fire until it boils.

Grind the fried bell pepper with a blender to the consistency of mashed potatoes, add portionwise to the wine brought to a boil, cook for another 5 minutes.

We take the fish out of the refrigerator, stuff it with apple and walnut, fasten the edges with toothpicks, thread or a culinary stapler, put the carp in a foil boat, pour wine sauce. We send the fish to the oven preheated to 200 degrees for 30-40 minutes. Garnish with chopped walnuts before serving.

5. Iceland: rotten meat or an unusual delicacy?

At one of the culinary exhibitions dedicated to Christmas culinary traditions, the Icelanders presented an unusual dish - rotten meat with berry sauce and salt. Then they made a splash, and explained this tradition by the fact that, having overcome themselves, everyone will experience true pleasure. Many people did not understand this tradition, but the Icelanders were not upset. Later they introduced another dish, but with fresh ingredients, which went with a bang. True, they remained faithful to the type of meat - horse meat was also used in the preparation of the dish.

Dried horse meat rolls with curd cheese and vegetables

Ingredients:

dried horse meat - 300 g; curd cheese - 200 g; green onions - 100 g; bulb; carrot; butter - 50 g; walnut oil - 50 ml; grain mustard - 50 g; salt, pepper - to taste.

Fry finely chopped onions and carrots in butter, add salt and pepper. Then mix the fried vegetables with curd cheese and chopped green onions.

We cut the dried horse meat into oblong thin slices, grease each piece with walnut oil and grain mustard on both sides. We spread the filling on the meat, wrap the rolls, fix with a toothpick or onion pods.

Interesting New Year!